Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas

Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

(2018) Yu Xiao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

(2017) Changyou Shi et al.   Journal of Animal Science and Biotechnology

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase

(2016) Xin Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

(2015) Danuta Rachwa-Rosiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

Characteristics of Solid-state Fermented Feed and its Effects on Performance and Nutrient Digestibility in Growing-finishing Pigs

(2014) Jiankun Hu et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Chemical composition andin vitroantioxidant property of peptides produced from cottonseed meal by solid-state fermentation

(2014) Hong Sun et al.   CyTA-Journal of Food

Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate

(2014) Yating Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of differentBacillusstrains on the profile of organic acids in a liquid culture ofDaqu

(2013) Zheng Yan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

(2012) Andrea Micaela Dallagnol et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus)

(2012) Jun Liu et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Antioxidant activities of rapeseed peptides produced by solid state fermentation

(2012) Rong He et al.   FOOD RESEARCH INTERNATIONAL

Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

(2011) Youwei Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

(2011) Li-Ya Niu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans

(2010) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

(2009) Tapati Bhanja et al.   BIORESOURCE TECHNOLOGY

Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

(2009) Chih-Hung Liang et al.   FOOD CHEMISTRY

Influence of grain germination on functional properties of sorghum flour

(2009) Abd Elmoneim O. Elkhalifa et al.   FOOD CHEMISTRY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Antioxidant properties of water extracts from Monascus fermented soybeans

(2007) Yu-Ling Lee et al.   FOOD CHEMISTRY

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

(2007) Wei Xu et al.   FOOD CHEMISTRY

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

(2007) Y.P. Zhu et al.   FOOD CONTROL